Honeycombs with finesse
The first time I made honeycombs with Fineti was one afternoon when I wanted to recreate the flavors of my childhood. I remember that I always cooked them during holidays, and the honeycomb shape was almost always on the stove. The recipe is simple and straightforward, requiring nothing special other than time and a little attention while baking. I got 60 pieces from this mixture, enough to serve the whole family or for visits.
Quick Info
Total time: about 1 hour (including baking)
Preparation time: 20-25 minutes
Baking time: depends on how many cakes are baked at once, each takes a few seconds on each side
Servings: 60 pieces (two glued together, so 30 "sandwiches")
Difficulty: easy-medium
Recipe type: holiday dessert or for any occasion when you want something sweet and quick
Ingredients
6 eggs
12 tablespoons of sugar
12 tablespoons of oil
12 tablespoons of milk
24 tablespoons of flour
1 packet of baking powder
1 pinch of salt
1 packet of vanilla sugar
1 jar of Fineti (800 g)
Preparation method
1. Separate the eggs. Put the egg whites in a large bowl and the yolks in another.
2. Beat the egg whites with a mixer or whisk until you get a stiff foam. Add the sugar, one tablespoon at a time, and continue beating until they become shiny and firm.
3. In a separate bowl, mix the yolks with the oil, salt, and vanilla sugar. Blend them well.
4. Pour the yolk mixture over the egg whites and gently fold in with a spatula or spoon to avoid losing the air.
5. Add the milk. Mix briefly, just enough to distribute the liquid throughout the mixture.
6. Sift the flour together with the baking powder directly over the mixture. Start incorporating the flour with wide movements until you get a batter slightly thicker than cake batter. Do not beat too much, just enough to avoid lumps.
7. Heat the special honeycomb mold on the stove over medium to high heat. When it’s well heated, place a small mound of batter with a teaspoon in each compartment.
8. Close the mold and bake for a few seconds on each side. The first batches take a little longer until you get used to the rhythm. Carefully remove the honeycombs onto a platter and continue until you finish all the batter.
9. After they have cooled, spread half of the honeycombs with Fineti and stick them together two by two. To make them more uniform, spread the Fineti only on one half of each pair.
10. Place the assembled honeycombs in a plastic container with a lid or in a metal box to keep them fresh.
Why I make this recipe often
I prepare honeycombs with Fineti whenever I need a quick dessert for several people. They are easy to make, I always have the ingredients at home, and the taste is always appreciated. They keep well and do not harden, so you don’t have to consume them all on the first day.
Tips and variations
Tips
Sift the flour to make the mixture lighter. Do not bake each batch too long, they burn quickly. If you want them thinner, put less batter in the mold.
Substitutions
Fineti can be replaced with another spreadable cream if you prefer a different taste. Vanilla sugar can be omitted or replaced with vanilla essence.
Variations
You can add lemon or orange zest for a different fragrance. Instead of Fineti, jam can also be used, but the texture will be different.
Serving ideas
The honeycombs can be served plain, with a glass of milk or coffee. They are suitable for holiday platters or as a snack on the go.
Frequently asked questions
1. Can I use another cream instead of Fineti?
Yes, any spreadable cream you like - chocolate, hazelnut, or even a denser jam.
2. What do I do if I don’t have a special honeycomb mold?
Unfortunately, without the specific mold, the result will not be the same. You can try something similar in appearance, but the specific texture and taste can only be achieved with the honeycomb mold.
3. Can the honeycombs be frozen?
I do not recommend freezing, as the texture does not remain the same after thawing.
4. How long do the finished honeycombs last?
In a closed box, at room temperature, they last well for 4-5 days. If it’s warmer, it’s safest to keep them cool.
5. Can I use less sugar?
You can slightly reduce the amount, but not below half, otherwise, the texture will not be the same.
Nutritional values
Estimation for one honeycomb (without Fineti): about 60-70 kcal, 1.2 g protein, 2.5 g fat, 10 g carbohydrates. With Fineti (calculating approximately 10-12 g on each glued piece): it increases to 140-160 kcal/assembled honeycomb, 2-2.5 g protein, 7-9 g fat, 18-22 g carbohydrates. The values are indicative and depend on how much cream you actually put.
Storage and reheating
The honeycombs are best stored in an airtight plastic container or in a metal box. They stay fresh for a few days. No reheating is needed, and I do not recommend trying in the oven or microwave, as they may become excessively soft or rubbery. They can be left at room temperature or, if it’s very hot, in the refrigerator.
Ingredients: 6 eggs, 12 tablespoons of sugar, 12 tablespoons of oil, 12 tablespoons of milk, 24 tablespoons of flour, 1 packet of baking powder, a pinch of salt, 1 packet of vanilla sugar, 1 jar of Nutella (800 g)
